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Sangria

Stunning Expressions

Sangria

Keep holiday party guests smiling with a flavor-filled, spiced-pear sangria with a champagne twist. HGTV

  • 1 bottle chilled dry white wine
  • 1 bottle chilled champagne (modestly good champagne will do)
  • 3 ounces Damiana liqueur (herbal liqueur with citrus and vanilla flavors)
  • 2 freshly sliced pears
  • 2 apples (sliced and cored)
  • 20 whole cloves
  • 1 tsp ground nutmeg

  1. In a large pitcher, add the pears, apples, cloves and nutmeg.

  2. Add the Damiana liqueur and stir.

  3. Add the wine and stir gently.

  4. Refrigerate overnight.

  5. When you're ready to serve, pour in your champagne, stirring it slowly within the mixture. Serve in an ice-filled wineglass.

Sweet-Potato Spoon Bread with Caramel-Pecan Topping

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Sweet-Potato Spoon Bread with Caramel-Pecan Topping

This sweet take on spoon bread makes a delectably rich ending to a holiday meal. Country Living

  • 2 cups leftover roasted or boiled sweet potatoes
  • 1-1/4 cup light-brown sugar
  • 3 large eggs
  • 1 cup whole milk
  • 1 cup orange juice
  • 2 tbsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 4 tbsp unsalted butter
  • 1 cup granulated sugar
  • 3/4 cup heavy cream
  • 1 tsp Sea Salt
  • 1 cup toasted pecan halves

  1. Preheat oven to 350 degrees F. In a food processor, pulse the first 9 ingredients until smooth. Butter six 4-ounce ramekins. Divide sweet-potato mixture among ramekins; place on a baking sheet and bake until golden and slightly puffed up, about 30 minutes. Let cool for 10 minutes.

  2. Meanwhile, in a medium, heavy-bottomed saucepan over medium-low heat, cook 1/4 cup water and granulated sugar until sugar dissolves, about 5 minutes; do not stir. Increase heat to medium-high and boil, without stirring, until syrup becomes a deep-amber color, 5 to 6 minutes. Remove from heat and whisk in cream. Stir in butter and sea salt. Add pecans and stir to coat. Let cool for 10 minutes.

  3. To serve, top each spoon bread with 1/6 cup of the salted-caramel pecans.

Caramel Apple Cheesecake Tart

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Caramel Apple Cheesecake Tart

It may look like a chore, but this cheesecake tart calls for a relatively straightforward preparation: First, press the crust into the tart pan. Next, mix the cream cheese filling, fill the tart shell, and bake. Finally, gild the pie with sautéed tart apples, and paint them with melted apple jelly for a jewelled effect. My Recipes

CRUST

  • 1 cup  finely ground gingersnap cookie crumbs (about 24 to 28 cookies)
  • 1/2 cup finely chopped toasted pecans
  • 1/4 cup butter, melted
  • 2 tbsp light brown sugar
  • Vegetable cooking spray

FILLING

  • 2 pkg (8 oz) packages cream cheese, softened
  • 3/4 cup firmly packed light brown sugar<br />
  • 1 large egg
  • 1/4 tsp apple pie spice

TOPPING

  • 3 lbs tart apples (such as Granny Smith), peeled and cut into 1/2-inch-thick wedges
  • 1/3 cup firmly packed light brown sugar
  • 1 tbsp butter
  • 2 tbsp apple jelly

Prepare Crust:

  1. Preheat oven to 375°. Stir together gingersnap cookie crumbs and next 3 ingredients in a medium bowl until moist. Press crumb mixture on bottom and up sides of a lightly greased (with cooking spray) 9-inch tart pan with removable bottom.

Prepare Filling:

  1. Beat cream cheese and next 3 ingredients at medium-low speed with an electric mixer until smooth. Pour cream cheese mixture into prepared crust, spreading with an offset spatula. Place tart pan on a baking sheet.

  2. Bake at 375° for 20 to 25 minutes or until center is almost set. Cool completely on a wire rack (about 40 minutes). Chill 8 to 12 hours.

Prepare Topping:

  1. Stir together apples and 1/3 cup light brown sugar in a large bowl. Melt 1 Tbsp. butter in a large skillet over medium-high heat. Add apple mixture to skillet, and cook, stirring often, 16 to 18 minutes or until golden brown. Remove skillet from heat, and cool apples completely (about 30 minutes).

  2. Arrange apples on top of chilled cheesecake in a decorative fashion. (To achieve a rosette look, start by arranging apples in an overlapping circular pattern about 1 inch from the edge of the crust. Make a second small circular pattern inside the first. Thinly slice some of the cooked apples, curl them, and place in the center of the tart.)

  3. Microwave jelly and 1 tsp. water in a small microwave-safe bowl at HIGH 20 to 30 seconds or until melted and smooth. Brush apples with half of jelly mixture.

  4. Preheat broiler with oven rack 5 to 6 inches from heat. Broil tart 2 to 3 minutes or just until apples begin to brown. Remove from oven, and brush apples with remaining jelly mixture. Chill 1 hour before serving.

Note: Tart will hold in refrigerator overnight, but the crust will soften the longer it sits in the refrigerator.

Citrus and Herb Roasted Turkey

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Citrus and Herb Roasted Turkey

Citrus and Herb Roasted Turkey! This brine recipe is pretty simple, but I really love it. It makes your turkey extra juicy and the aromatics (orange peel and herbs) leave a super light, subtle flavor. I love this because it really allows for the flavor of the turkey itself to stand out. If you want a more “herbacious” and citrus tasting bird, feel free to add more citrus peels and herbs to your brine. Secretgram.me

  • 16-18 pounds turkey, fresh or fully thawed brine:
  • 1 cup kosher salt
  • 1/3 cup light brown sugar
  • 2 tbsp black peppercorns
  • 1 tbsp coriander seeds
  • 1 tbsp whole cloves
  • 8 sprigs thyme
  • 6 bay leaves
  • 3 sprigs rosemary
  • 3 peel of small oranges (most of the pith removed
  • 1 tbsp candied ginger, optional
  • 3 star anise, optional
  • 1 cinnamon stick, optional
  • 1/2 gallon apple cider
  • 1/2 gallon vegetable stock
  • 1 gallon ice water

  1. 1. The night before thanksgiving, brine your turkey (for 8 to 12 hours).

    2. For brine: Pour salt, sugar, peppercorns, coriander seeds, cloves, thyme, rosemary, bay leaves, orange peels, apple cider, and vegetable stock into a large pot and simmer until salt and sugar dissolve, about 15 minutes. Allow mixture to sit until completely cooled. Stir mixture into ice water. If using brining bag, place turkey into bag and pour brine over turkey. Seal and place in refrigerator overnight. If using bucket, place turkey into bucket, breast side down, and pour brine over the bird. Place in refrigerator or a cold, dry place (if it doesn’t fit in the refrigerator) overnight (adding 2 to 3 cups of ice to the mixture every 4 hours if turkey sits out overnight). Remove turkey from brine, pat dry and place onto the rack of a roasting pan. Discard brine.

    3. Preheat oven to 450˚F.

    4. Stuff cavity with stuffing or aromatics of choice (such as an apples, citrus, onions, herbs, cinnamon stick, etc).

    5. Roast turkey for 30 minutes. Lower temperature to 350˚F and continue to roast for 3 to 3 1/2 hours or until the thermometer reads 161˚F in the thickest part of the turkey’s leg.

    6. Remove from oven and allow to rest for 20 to 30 minutes (loosely tented until foil) before carving and serving.

**You can baste your turkey with melted butter or drippings every other hour if you desire.

**If your breast is beginning to dry out you can cover the breast tightly with foil and remove 30 minutes before the turkey is finished to crisp the skin.

Candy Corn Pretzel Hugs

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Candy Corn Pretzel Hugs

An easy Halloween treat! These salty sweet candy corn pretzel treats are so simple to make.
Sally's Baking Addiction

  1. Preheat oven to 250°F (121°C).

  2. Line baking sheet with parchment paper or a silicone baking mat. Align pretzels on the sheet. Unwrap Hugs and place one on each pretzel. Stick in the oven until the hug begins to melt down. Mine takes about 4 minutes.

  3. While the Hugs are melting in the oven, get your candy corn ready because you will have to move quickly once the pretzels are out of the oven.

  4. Remove pretzel hugs from oven and gently press a candy corn down on each one. The Hug should flatten out when you press the candy corn on it. If it is not flattening out, place the pretzel hugs back in the oven for 30 more seconds.

  5. Let the pretzel hugs cool completely and let the chocolate set for about 10 minutes in the refrigerator.

Easy Slow Cooker Chicken Noodle Soup

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Easy Slow Cooker Chicken Noodle Soup

A hot bowl of slow cooker chicken noodle soup! Each spoonful is packed with wholesome ingredients for a comforting meal. Jessica Gavin

  • 1 pound boneless skinless chicken breasts
  • 2 cups carrots, peeled and sliced (1/4-inch)
  • 1 1/2 cups yellow onion, (1/2-inch dice)
  • 1 cup celery, (1/4-inch pieces)
  • 2 tsp minced garlic
  • 1 tsp kosher salt
  • 1/8 tsp black pepper, freshly ground
  • 1 1/2 tsp fresh thyme, chopped (3/4 teaspoon dried)
  • 1 tsp fresh rosemary, chopped (1/2 teaspoon dried)
  • 2 dried bay leaves
  • 8 cups unsalted chicken stock, or broth (64 ounces)
  • 8 oz wide egg noodles
  • 1/2 cup Italian parsley leaves, finely chopped
  1. Add chicken, carrots, onion, celery, garlic, salt, pepper, thyme, rosemary, bay leaves, and chicken stock to a slow cooker.
  2. Cover and cook for 3 1/2 hours on high setting, or 5 1/2 hours on low.
  3. Remove chicken from slow cooker and transfer to a clean plate.
  4. Check to see that it is cooked through. Cover with plastic wrap to keep warm. Shred the chicken into smaller pieces right before serving.
  5. Add pasta to the slow cooker and cook on high setting for 25 to 30 minutes, or until pasta is tender.
  6. Taste the cooking liquid and season with more salt and pepper as needed.
  7. Add shredded chicken back to the slow cooker, cover and let cook for 5 minutes on high heat to re-warm.

Garnish with a little bit of fresh chopped parsley and freshly cracked black pepper. Serve with bread or saltine crackers.

Doutzen Kroes

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Doutzen Kroes for Hunkermoller Lingerie AD Campaign 2018

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